Jam Filled Cookie Logs
Similar to thumbprint cookies but without all the extra work, these jam-filled cookies are simple and yummy! They are a real time saver for the holidays when you are up to your eyeballs in cookie dough!
This is a rich cookie as it contains cream cheese and is covered with powdered sugar. The crunchy nuts give the cookie a little texture. I like to use a conserve or tart jam to balance out the sweetness. I have used cherry jam, spiced plumb jam, and apply cranberry conserve in the past and they have all been delicious.
This year I had some cranberry orange walnut conserve left in my pantry from my cranberry craze in late October. As I was planning on using crushed walnuts to sprinkle over the cookies, I thought the walnut conserve would pair nicely.
1 package of 1/3 less fat softened cream cheese
1/2 cup (1 stick) of softened butter
2/3 cup of sugar
1 teaspoon of vanilla
2 1/2 cups of flour
1/2 teaspoon of baking powder
1/3 cup of finely chopped walnuts (or any preferred nuts)
1 jar of jam or conserve
1 tablespoon of powdered sugar
Preheat your oven to 350°F. In a large mixing bowl combine softened cream cheese, softened butter, and sugar until fluffy.
Separate 1 of the eggs and set the egg white aside in a small bowl. Add the 1 egg yolk and the second whole egg to your batter along with the vanilla and mix well.
Next, add the flour and baking powder and mix until a soft dough forms.
At this point you can either divide the dough into four equal parts, which is what I do as it seems more manageable, or divide the dough into half if you have larger baking sheets. Roll your dough into balls and then into “logs” that are approximately 12 inches long by 1-inch wide. Using your fingers, make a deep impression that goes along the length of the log so that you have a place to spread your jam in the center.
Beat your egg white that you set aside with a little bit of water and then brush over the edges of the cookie dough. Sprinkle the finely chopped nuts over the dough and press lightly so that they stick.
Fill the depressions with your jam or conserve.
Bake for 20-25 minutes or until edges are lightly golden brown. Cool before sprinkling with powdered sugar and then cut each log diagonally into 1/2-inch or 1-inch slices.
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